Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Kumquat compote
To serve
How it's done
Kumquat compote
Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Reduce the heat, add the kumquats and cook briefly. Add the wine, orange juice, cinnamon, vanilla and star anise, reduce to a syrupy consistency, stirring occasionally. Season the compote, allow to cool slightly.
To serve
Serve the Nussfladen with the kumquat compote.
| Tip: | Sprinkle with 2 tbsp of coarsely chopped roasted hazelnuts. |
|---|
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